Re: Preserving garlic: any ideas?

[Guest guest]

,

NT page 96, pickled garlic. I have had store bought versions. Gives

one breath like nasty old socks. I bet NT is better. They are

lightly roasted first though. I am sure you could do it raw and I bet

it would be great.

And thanks for reminding me that I have garlic to dig up in the

garden. I'll ferment soom both raw and NT version and report back

over the holidays.

Deanna

www.salvonix.com

[Guest guest]

,

I've made several batches of lacto-fermented garlic. I did some raw..the

other batch I followed NT which recommends roasting for

can't-remember-how-long at 300-degrees. I added chipotle peppers to one

batch, while fermenting...turned out dreamy. Both the baked and raw were

very good - the garlic mellows a bit. We eat 'em whole, mash 'em into goat

cheese, toss 'em in salads, throw into mashed potatoes, add to omelettes,

you name it. None of my batches have lasted beyond 6 months. But that's

only because we've eaten every single clove. I think I even have photos

somewhere, of them sitting in their little jars as we counted the hours

until we could dive in. LOL.

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Has anyone done anything like that? _Keeping Food Fresh_ includes a recipe

for lacto-fermented pickles that includes a few cloves of garlic, but would

lacto-fermenting garlic alone work? And how long would it last, and what

would it taste like? Any suggestions?

-

[Guest guest]

What is NT?

Judy

> ,

>

> NT page 96, pickled garlic. I have had store bought versions. Gives

> one breath like nasty old socks. I bet NT is better. They are

> lightly roasted first though. I am sure you could do it raw and I

bet

> it would be great.

>

> And thanks for reminding me that I have garlic to dig up in the

> garden. I'll ferment soom both raw and NT version and report back

> over the holidays.

>

>

> Deanna

> www.salvonix.com